Brisket turn in question?

bcis93 · 04-22-2007, 07:13 PM

I cooked 2 briskets as usual. #1 had good appearance & good taste, but was tough. #2 had ok taste, good tenderness, but bad appearance. It had a mushy bark. I turned in #2. My question is of the 3 catagories, appearance, taste, tenderness, how are the ranked or weighted? Maybe I should have turned in #1 and sliced it thin?

MilitantSquatter · 04-22-2007, 07:22 PM

If it's KCBS rules, the weighting is as follows

Appearance - .5714 (14.3%)
Taste - 2.2858 (57.1%)
Tenderness/texture - 1.1428 (28.6%)

Meat Burner · 04-22-2007, 07:27 PM

Quote:

Originally Posted by MilitantSquatter

If it's KCBS rules, the weighting is as follows

Appearance - .5714 (14.3%)
Taste - 2.2858 (57.1%)
Tenderness/texture - 1.1428 (28.6%)

Just a newby but I thought there are 4 scores on KCBS? I simply don't know. Thanks.

The_Kapn · 04-22-2007, 07:28 PM

Take your best shot on this one!
In general, appearance is of the "least value" of the three considerations.
Also, any thoughts of "crisp" or "thick" bark are in the eye of the beholder.
It is a matter of what looks good at that point in time to that person,

For KCBS---Taste rules, followed by tenderness at 1/2 it's value, and trailed by appearance/presentation by 1/2 of tenderness weighting.
For specifics--see here:
http://new.cbbqa.com/judging/WeightingFactorMath.html

Other sanctioning bodies are different--kinda.
FBA values appearance at about 10% and the other two at about 45% each.
So, in FBA, ya need to hit on taste AND texture to score well.

Good luck.

TIM

MilitantSquatter · 04-22-2007, 07:29 PM

4 meat categories but only 3 criteria for judging those 4 categories.

Meat Burner · 04-22-2007, 07:31 PM

Quote:

Originally Posted by MilitantSquatter

4 meat categories but only 3 criteria for judging those 4 categories.

Why I stated that is at a recent KCBS event, there were 4 scores from the judges. Maybe one was cumulative? Just don't know.

scottyd · 04-22-2007, 08:05 PM

I always cook 2 if not 3 briskets just for that same problem. So it is a crap shoot every time. you just got to be that good.

MoKanMeathead · 04-23-2007, 03:38 PM

Quote:

Originally Posted by bcis93

I cooked 2 briskets as usual. #1 had good appearance & good taste, but was tough. #2 had ok taste, good tenderness, but bad appearance. It had a mushy bark. I turned in #2. My question is of the 3 catagories, appearance, taste, tenderness, how are the ranked or weighted? Maybe I should have turned in #1 and sliced it thin?

Seems like mushy bark would get you a low score in taste as well as posible appearance. For some reason, once in a while I will have a pork putt that gets mushy. Mushy pork does not score well in a KCBS contest.

Everyone should be familiar with the rules of the contest they are cooking to know how each category is judged.

Mooner · 04-23-2007, 04:37 PM

Quote:

Originally Posted by Meat Burner

Why I stated that is at a recent KCBS event, there were 4 scores from the judges. Maybe one was cumulative? Just don't know.

There's 4 meat catergories but the judges only look at 3 areas which is taste tenderness and appearance. I have never seen 4 scores on a sheet

but maybe you were at a contest where they did do cumulatives, never seen that though.

Meat Burner · 04-23-2007, 09:03 PM

Quote:

Originally Posted by BadBoysBBQ

There's 4 meat catergories but the judges only look at 3 areas which is taste tenderness and appearance. I have never seen 4 scores on a sheet

but maybe you were at a contest where they did do cumulatives, never seen that though.

My bad! I looked at the score sheets and 3 categories were scored. I must have made that whole deal up. Don't know what I saw and was told, but as usual, the brethren had everything right in the crosshairs. Thanks Bros.

Puppyboy · 04-24-2007, 07:34 AM

My mushy bark comes from it steaming in the foil. The next "practice" one I do, I will eliminate the foil to correct this. As others have said, if the taste and tenderness is there, it's looks will be carried.

04-22-2007, 07:28 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Take your best shot on this one! In general, appearance is of the "least value" of the three considerations. Also, any thoughts of "crisp" or "thick" bark are in the eye of the beholder. It is a matter of what looks good at that point in time to that person, For KCBS---Taste rules, followed by tenderness at 1/2 it's value, and trailed by appearance/presentation by 1/2 of tenderness weighting. For specifics--see here: http://new.cbbqa.com/judging/WeightingFactorMath.html Other sanctioning bodies are different--kinda. FBA values appearance at about 10% and the other two at about 45% each. So, in FBA, ya need to hit on taste AND texture to score well. Good luck. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

04-22-2007, 07:29 PM	#5
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC Downloads: 0 Uploads: 0	4 meat categories but only 3 criteria for judging those 4 categories. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-22-2007, 08:05 PM	#7
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota Downloads: 0 Uploads: 0	I always cook 2 if not 3 briskets just for that same problem. So it is a crap shoot every time. you just got to be that good. __________________ SCOTTY D SCOTTY D'S BUILT FOR BBQ LANG 84 STUMPS 223 STUMPS CLASSIC STUMPS PLATNUM BEING BUILT NOW WEBER KETTLE GOLD YOUR SILENCE WILL NOT SAVE YOU

04-24-2007, 07:34 AM	#11
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	My mushy bark comes from it steaming in the foil. The next "practice" one I do, I will eliminate the foil to correct this. As others have said, if the taste and tenderness is there, it's looks will be carried. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Brisket turn-in ?	chambersuac	Competition BBQ	30	07-22-2011 02:42 PM
My Turn, My Turn, My Turn! Stuffed De-Boned Chicken!	D.F. Expat	Q-talk	18	03-08-2011 01:29 PM
Another turn-in question	Slamdunkpro	Competition BBQ	11	02-02-2011 07:28 AM
brisket turn in question	sitnfat	Q-talk	3	04-13-2010 06:47 PM
My turn in brisket	jgh1204	Q-talk	14	03-02-2006 05:40 PM

04-22-2007, 07:13 PM	#1
bcis93 On the road to being a farker Join Date: 07-24-06 Location: Born in Texas Live in Nashville, TN Downloads: 0 Uploads: 0	Brisket turn in question? I cooked 2 briskets as usual. #1 had good appearance & good taste, but was tough. #2 had ok taste, good tenderness, but bad appearance. It had a mushy bark. I turned in #2. My question is of the 3 catagories, appearance, taste, tenderness, how are the ranked or weighted? Maybe I should have turned in #1 and sliced it thin? __________________ DoRagQ bcis93.blogspot.com & www.doragq.com & www.flickr.com/photos/doragq Do-Rag-Q FE100, Stick Burner, NB Black Diamond, NB Bandera 2010 Sponsors - Early Times Whisky, American Bass Association, Wireless Plus, & Motorola! Thanks For Your Support!

04-22-2007, 07:22 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC Downloads: 0 Uploads: 0	If it's KCBS rules, the weighting is as follows Appearance - .5714 (14.3%) Taste - 2.2858 (57.1%) Tenderness/texture - 1.1428 (28.6%) __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's